24 November 2013

The first time I roasted a head of cauliflower was a pivotal food moment for me. It changed my cruciferous vegetable eating life. Before that, I was unable to eat cauliflower. Not even volumes of cheese sauce could warm me to it enough. What I have learned in recent years while attending many food related events, and something I do believe wholeheartedly, is that EVERYONE will LOVE EVERYTHING if it is prepared in a way that they would enjoy. For myself, once I learned how roasting dramatically changes the flavour of cauliflower, I could eat an entire head straight up. It’s really that good.
Even after making it dozens of times, it still amazes me that something as simple as high-heat roasting can transform this vegetable from something lacklustre and abhorred into something that I cannot stop eating. High-heat roasting concentrates the sugars and gives cauliflower a depth and nuttiness that cannot be coaxed out of it any other way. I would not have thought it possible because cauliflower seems quite bland, but when you roast it, it takes it to a whole new level. It seems to caramelize on the edges and brings a light sweetness to the palate.

So, I thought to myself, I wonder what would happen if I roasted cauliflower, then turned the intensely flavourful florets into soup? Of course there were many others who had come to this conclusion before me but for me it was something new. The results? A silky, luxurious and ultimately satisfying soup that is simple to prepare and satisfies you on all levels.

It can be made even more healthy by using milk instead of half-and-half and dropping the cream. In truth I mixed a little soup with the cream to create a swirl and didn't actually add it to the soup during cooking. I found a 5-tear aged Canadian Cheddar that does not overpower the roasted cauliflower but compliments it instead. If there is a soup that you must try this winter, this is the one!

Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper. Bake in preheated oven 20 - 25 minutes, until golden. Remove from oven and set aside.

While whisking, slowly pour in chicken stock. Add in parsley, thyme, bay leaf, roasted cauliflower and season soup with salt and pepper to taste. Bring to a boil, stirring frequently and allow to cook until thickened slightly. Add 1/2 and 1/2 and cream and continue to heat up.

Remove bay leaf. Puree the soup in a blender or preferably with an immersion blender. Remove from heat and stir in sharp white cheddar and parmesan cheese. Serve warm garnished with additional shredded white cheddar, parsley and serve with fresh bread or gougeres if desired.

Serves 4

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Hi Val, what a good idea to roast the cauliflower for the soup. I cannot think of a vegetable that does not benefit from roasting, and I love all vegetables, any way and all the time:). Good pics, too. I want to grab the cup and drink the soup even without a spoon.

I love cauliflower, but roasted definitely turns up the volume. I wish that your philosophy would work on my loathing of goat cheese. So far, I haven't had it in a way that I enjoy eating it. I'll keep trying, but I still shudder at the though. Back to the soup-- I'd eat more than one bowl of this, no problem.

Unlike you, Val, I've always liked cauliflower...but confess only recently have I roasted it. (and nearly ate the entire panful it was so good!)Brilliant idea to make a soup with all that flavorful cauliflower.

Oh, what a lovely soup, Val! I really like the idea of serving soup in a tea cup, also! It's the perfect amount for a first course! Your addition of the Cheddar Gougere is inspired also ... what wonderful light fluffy puffs to accompany that rich soup!

I'm with you - sometime sit just takes a certain preparation to get someone to love something. I think roasted cauliflower is perhaps the best example of the phenomenon. When fresh (raw) lots of people just do not go for it. In fact many will tell you they hate it. But roast it and/or put it a soup, and folks seem to think it is an entirely new vegetable! Sometimes it just takes a little creativity and thought. This soup sounds great. Happy Thanksgiving to you!

cauliflower with mountains of cheese is the only way hubby will eat it.so yes I've had to puree it into soup form.but if I go through all that I just use broccoli since I know broccoli has more nutrients than cauliflower (I think?).I myself love roasted cauliflower--so good! Even grilled is good too!

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.